Fish head tofu soup is a good dish to supplement calcium. Tofu contains high calcium and fish contains VD. Both of them are combined to improve the absorption rate of calcium. However, there should also be a good non stick pan for frying fish head, and the pan should be large enough to fry fish head, and stew with other ingredients, so I choose the light luxury non stick frying pan in Jiuyang, which is large enough, the sapphire coating has good non stick effect, the composite bottom is heated quickly and evenly, and the color value is high enough, so I can directly bring it to the table!


A Baotou fish head
Two pieces of tender tofu
150g Pleurotus ostreatus
150g Flammulina velutipes
A handful of parsley
Three slices of ginger
Three teaspoons cooking wine
15g oil
Two tablespoons of salt
Proper amount of white pepper


Step 1
Wash and cut all materials for standby.

Step 2
Heat the oil in the pot, add ginger slices and saute until fragrant. Put in the fish head and fry both sides until brown.

Step 3
Pour cooking wine on the fish head and cover the pot immediately. The fish head will be more fragrant if it is stuffy with cooking wine.

Step 4
Add water over the fish head, add small mushroom and tofu, boil over medium heat until the water boils, and then turn to medium and low heat to stew slowly until the soup is milky white.

Step 5
Season with salt, add Flammulina velutipes and cook for another three minutes. Turn off the heat, add coriander and sprinkle pepper.